Pumpkin Buns

Pumpkin Buns

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
RADHIKA GHATAGE
Recipe by  RADHIKA GHATAGE

“This is a tea-time snack full of pumpkin flavor.”

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Ingredients

Adjust Servings

Original recipe yields 12 buns

Directions

  1. Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
  2. Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
  3. Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

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Reviews (4)

Rate This Recipe
PORTIANAY
31

PORTIANAY

I used fresh pumpkin which I had pureed, and left everything else the same. These were delicious! They turned out warm and chewy, with an almost caramel taste to them. Absolutely perfect with hot tea or coffee on a wintry afternoon. I will be making these again.

Sandy
1

Sandy

I made this using all-purpose flour instead of whole wheat. I also added some pumpkin pie spice. They were pretty good, but I think they could use some more flavor. Maybe some more pumpkin pie spice or cinnamon.

Rocky
1

Rocky

I made this one with my husband and we followed the recipe exactly. I wasn't fond of the wheat flour dominating the after taste. I don't think I will be making this again. It was OK. Thanks for the recipe I really did enjoy trying it.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Glazed Pumpkin Donuts

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